Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate

Abstract

Proteins play a vital role in altering food's physical properties by interacting with various components in the environment. As the number of individuals adhering to vegetarian and vegan diets rises, there's a growing demand for plant-based protein sources. Mung beans, notably rich in protein (20–25%), are a significant plant protein source, especially prevalent in Asian cuisine. In this study, mung beans were investigated as an alternative to soy protein, a widely available vegetable protein. Protein isolates were derived from mung beans by using the isoelectric precipitation method, followed by conjugation with citrus pectin via the Maillard reaction, assisted by ultrasound treatment (100 W/80 °C/20 min). The resulting protein-pectin conjugate, along with mung bean protein isolate and powder known for their exceptional emulsifying properties, were utilized to produce vegan mayonnaise. The protein content in the produced mayonnaises ranged from 1.65 to 3.66%. Particle size (D[4,3]) analysis revealed the smallest size in the conjugate-containing mayonnaise, with sizes ranging from 3.9–16.5 µm. Moreover, the mayonnaise exhibited non-Newtonian, time-dependent, and pseudoplastic behavior. Overall, this study highlights the potential of mung bean proteins and their conjugates as functional ingredients in plant-based emulsion systems.